What should I do with this slightly heat-damaged Taylor 1983?

[winesecretary]

It's not really drinkable with pleasure, but nor is it straight down the sink stuff. Possibly this weekend's cooking port? Please suggest recipes.

[jdaw1]

Boeuf …ignon. Or Bolognese.

[Alex Bridgeman]

Duck with black cherry and Port reduction

[PhilW]

Port & wine reduction/jus with duck breast or some form of wellington. Or bolognese, provided you have sufficient parmesan.
Or... haggis.

[Glenn E.]

Steak sauce. Port, cream, au juis, minced onion and garlic, whatever herbs you prefer.

[mcoulson]

Port & wine reduction/jus with duck breast

Gets my vote !!

[winesecretary]

Port reduction with duck it is! Thank you.

[richmills]

I'm intrigued by the suggestions to use it in a bolognese. Wouldn't that make it far too sweet?

[MigSU]

I'm intrigued by the suggestions to use it in a bolognese. Wouldn't that make it far too sweet?

There be ways.

[Glenn E.]

I'm intrigued by the suggestions to use it in a bolognese. Wouldn't that make it far too sweet?

As Miguel said, there are ways. Start by using fewer carrots.

[Alex Bridgeman]

The best bolognese ragu I have ever had was made with Fonseca 1966.

As Miguel said, there are ways. Start by using fewer carrots.

Uh? Carrots in a bolognese ragu? You have a different recipe to my grandmother’s!

[winesecretary]

Carrots (broadly, 1 per kilo of meat; same 1 per kilo ratio for stick of celery and brown onion) do appear to be standard. For me the key seems to be getting onion, celery and carrot down to a mirepoix and then cooking with the oil VERY slowly (1/9, max 2/9) lid on for circa 30 mins before going near the meat.

[Glenn E.]

The best bolognese ragu I have ever had was made with Fonseca 1966.

As Miguel said, there are ways. Start by using fewer carrots.

Uh? Carrots in a bolognese ragu? You have a different recipe to my grandmother’s!

Yeah, carrots are pretty standard in bolognese. Not that the one I make is true italian bolognese, but I've had it in Italy and it does normally contain carrots.

[richmills]

My go-to bolognese recipe is:

Brown equal parts of beef and pork mince in olive oil. Remove and put aside.
Fry a small amount of pancetta until the fat has rendered.
Slowly cook a sofrito (very finely chopped onion, carrot, celery) in the oil from the meat and with the pancetta.
Re-add the meat.
Add some beef stock, good red wine, herbs, tomato puree and seasoning. Top up with water and simmer for 2+ hours until reduced.